Cooking with Tim Kennedy: Thanksgiving Sweet Potato Soup

I get chilly during those cold nights around Thanksgiving as I wander the streets in my ghillie suit and MMA glove wishing, hoping, praying that just one of those brain-eating, blood-sucking zombies might actually exist. When I get back to my house just as disappointed as I was last year that I didn’t get to kill anything I need a warm filling snack to ease my anguish. This is when sweet potato soup comes into play.


  • 4 tablespoon salted butter
  • 1 cup chicken broth (or vegetable broth, if you have a vegetarian wife)
  • 3-4 baked sweet potatoes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon allspice
  • 1 white onion
  • 1/2 heavy cream
  • 1 cup Plain yogurt
  • Salt


  1. In a heavy saucepot, over medium-low heat, melt butter and brown onions, stirring constantly until roux achieves a light caramel color I also add a couple dashes of cinnamon and nutmeg here.  Add broth and set to a medium heat and slowly bring to a boil.
  2. In a separate bowl take the skin off the potatoes add the cream, and spices then puree the contents of the bowl.
  3. Add the bowl of potatoes, cream and spices to the broth bring to a boil, then lower to a simmer. Cook for 5 minutes more. Season with salt and pepper, ladle into warm soup bowls and serve and add about 1 tablespoon of the yogurt to each bowl you serve.

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Published on November 24, 2011 at 3:12 am
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